DESSERTS 15
BLACK RASPBERRY JAM CAKE
1/2 cup Butter or Margarine
1/2 cup Sugar
1/2 cup Brown Sugar, packed
3 Eggs, slightly beaten
1 cup Black Raspberry Jam
1/3 cup Sour Cream
2 1/4 cups Flour
2 tsp. Baking Powder
1 Tbsp. Orange Zest
1 Tbsp. Lemon Zest
1/2 tsp. Salt
1/3 cup Pecans, chopped
In a large mixing bowl, cream butter or margarine and sugars,
then add slightly
beaten eggs; mix well. Add sour cream, black raspberry jam,
orange zest and
lemon zest; mix well. Mix flour, baking powder, and salt in a
second bowl, then
gently fold into first mixture. Preheat oven to 350 degrees F.
Prepare 9 x 13 inch
pan with non-stick cooking spray, then sprinkle chopped pecans
in bottom of pan.
Pour cake batter over pecans and spread evenly. Bake at 350
degrees F for 50 -
55 minutes. Cool on baking rack for about 10 minutes, then turn
onto serving
platter or baking sheet and finish cooling.
ICING:
2 Tbsp. Butter or Margarine
1 Tbsp. Light Corn Syrup
1/4 cup Black Raspberry Jam
1 1/2 cups Powdered Sugar
Melt butter or margarine in a small bowl in your microwave, set
aside. In a small
mixing bowl, beat corn syrup with jam, then add cooled, melted
butter or margarine,
and powdered sugar; beat until smooth. Pour icing over cake;
allow icing to set
before cutting and serving cake.
MADELINES
1/4 lb. unsalted butter
4 eggs
1/4 tsp. salt
2/3 c. sugar
1 c. sifted flour
1 tsp. vanilla
Preheat oven to 375 degrees. Butter and flour pans carefully.
You also need scalloped shell shaped madeline pans. Beat eggs,
salt, sugar together; fold in flour rapidly but gently. Fold in
butter gently but make sure it does not settle in bottom.
Quickly spoon mixture into madeline pans. Bake until golden
brown, about 10 minutes. Remove from pan. Put on cooling racks
and dust with confectioners sugar.
FRENCH MADELINES
4 eggs
2 c. sugar
2 c. flour
1 1/2 c. clarified butter (or Promise Spread)
1 tbsp. vanilla
Confectioners' sugar
Stir eggs and sugar into top of double boiler until creamy and
lukewarm. Remove from heat and beat until cool; add flour
gradually, mixing well. Fold in butter and vanilla.
Use special shell-shaped Madeline molds that have been buttered
and floured (or small 1 1/2 inch muffin pans). Fill molds 2/3
full; fill muffin tins less than 1/2 full. Bake in a 425 degree
oven for ten minutes or until lightly browned. Dust cooled tea
cakes with powdered sugar.
COFFEE GELATIN DESSERT
3/4 cup white sugar
3 (.25 ounce) envelopes unflavored gelatin powder
3 cups hot brewed coffee
1 1/3 cups water
1 tablespoon lemon juice
1 cup sweetened whipped cream for garnish
In a saucepan, stir together the sugar and gelatin. Mix in hot
coffee and water. Cook over low heat, stirring frequently until
the gelatin and sugar have completely dissolved. Remove from
heat, and stir in lemon juice. Pour into a 4 1/2 cup mold.
Refrigerate until set, at least 6 hours or overnight. Serve with
whipped cream.
FRESH APPLE CAKE
CAKE
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
SAUCE
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
Preheat the oven to 325. Generously grease a tube pan.
For the cake: in a large bowl, combine the sugar, eggs, oil,
orange juice, flour, baking soda, salt, cinnamon and vanilla
extract; and mix well. Fold apples, coconut, and pecans into
batter.
Pour the batter into the prepared pan and bake until a tester
comes out clean, about 1 1/2 hours.
Shortly before the cake is done, make the sauce: Melt the butter
in a large saucepan, stir in the sugar, buttermilk, and baking
soda, and bring to a good rolling boil, stirring constantly.
Boil for 1 minute. Pour the sauce over the hot cake in the pan
as soon as you remove it from the oven. Let stand 1 hour, then
turn out onto a rack to cool completely.
APPLE FRITTERS
Oil for deep frying
1 egg, slightly beaten
1/2 cup milk
1 medium apple, peeled, cored and chopped to make 1 cup
1 tablespoon Oil
1 cup flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon cinnamon, divided
1/4 teaspoon salt
1/2 cup granulated sugar
Heat 2 to 3 inches Oil to 365ºF in deep fryer or deep saucepan.
Combine egg and milk in large bowl. Stir in apple and 1
tablespoon Oil.
Combine flour, granulated sugar, baking powder, 1/4 teaspoon
cinnamon and salt. Add to egg mixture. Stir until just mixed.
Drop by tablespoonfuls, a few at a time, into oil. Fry about 4
minutes or until golden brown. Turn as needed for even browning.
Remove with slotted spoon. Drain on paper towels.
Combine sugar and remaining 3/4 teaspoon cinnamon in a
re-sealable bag. Gently shake fritters in mixture. Serve warm.
FRUIT SABAYON
4 egg yolks
1 cup confectioners' sugar
Dash salt
1/4 cup sherry
3/4 cup heavy cream
1 (28-ounce) can pears, apricots or peaches, drained and chilled
In the top of a double boiler or in a heavy-bottomed saucepan,
beat egg yolks with sugar, salt, and sherry. Beat until smooth.
Cook for 8 to 10 minutes or until sauce thickens, stirring
constantly. Remove from heat and let cool completely. In the
bowl of a mixer, whip cream until it holds peaks. When sauce has
cooled completely, gently fold in whipped cream. Serve over
chilled, drained fruit for a quick and easy cool dessert.
CHOCOLATE CHEESECAKES
2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, softened
1 Tbsp. sugar
1 square Semi-Sweet Baking Chocolate, melted
1/2 cup thawed COOL WHIP Whipped Topping
2 Chocolate Sandwich Cookies
Beat cream cheese, sugar and chocolate in medium bowl with wire
whisk until well blended. Add whipped topping; mix well.
Place 1 cookie on bottom of each of 2 paper-lined medium muffin
cups; fill evenly with cream cheese mixture.
Refrigerate 2 hours or overnight.
BLUEBERRY DUMPLINGS
1 cup flour
1 tablespoon sugar, plus 1 1/2 cups
1 teaspoon baking powder
Pinch salt
1/2 cup (1 stick) butter, softened
1/4 cup milk
1 quart fresh or frozen blueberries
2 cups water
Stir flour, 1 tablespoon sugar, baking powder, and salt together
into a medium bowl. Cut butter into dry ingredients, using a
pastry cutter or fork. Add milk to form dough. Set dumpling
dough aside.
In a large saucepan, combine berries, 1 1/2 cups sugar, and
water and bring to a boil. Drop dumplings into hot boiling
berries by the tablespoonful. Cover pot, reduce heat to low, and
cook slowly for 20 to 30 minutes. Do not remove the lid before
20 minutes has passed, and do not stir dumplings.
PEANUT BUTTER FROSTING
1/2 cup creamy peanut butter
1 (16 ounce) package confectioners' sugar, sifted
1 cup milk
1 teaspoon vanilla extract
1/2 cup chopped peanuts
In a large bowl, cream peanut butter; gradually beat in half of
confectioners' sugar. Add remaining confectioners' sugar alternately with 1 cup of milk, beating until smooth enough to spread. Beat in 1
teaspoon
vanilla. Spread frosting on top of cake and sprinkle with
peanuts.
CHOCO-PEANUT BUTTER TRIFLE (Cookie Mix)
1 pouch (1 pound 1.5 ounces) chocolate peanut butter chip
cookie mix
1/3 cup vegetable oil
2 tablespoons water
1 egg
1/2 cup butter or margarine
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 1/2 cups whipping (heavy) cream
2 tablespoons chopped chocolate-covered peanuts
Heat oven to 350ºF. Make cookies as directed on pouch, using
oil, water
and egg. Bake and cool as directed. Cut each cookie into
fourths.
Melt butter and brown sugar in 1-quart saucepan over medium
heat,
stirring frequently, until mixture is smooth. Stir in peanut
butter until
well blended. Refrigerate 30 minutes.
Beat whipping cream in chilled medium bowl with electric mixer on high
speed until soft. Fold whipped cream into peanut butter mixture.
Place half of the cookie pieces in bottom of 2-quart glass
bowl. Spoon
half of peanut butter mixture over cookies. Top with remaining
cookies and
peanut butter mixture. Cover and refrigerate at least 2 hours
but no longer
than 12 hours. Sprinkle with peanuts.
Chill the mixing bowl and beaters for about 15 minutes in the
freezer to get
the best volume when whipping cream.
Do-Ahead Tip
You can make this fabulous crowd-pleasing dessert up to 12 hours
ahead of
time.
Substitution
Sprinkle with chopped peanuts instead of the chocolate-covered
peanuts.
LEMON BREAD PUDDING
3 slices day-old bread, cubed
3/4 cup raisins
2 cups milk
1/2 cup sugar
2 tablespoons butter
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
LEMON SAUCE
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
3 tablespoons lemon juice
2 teaspoons grated lemon peel
1 tablespoon butter
Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. In
a small
saucepan, combine milk, sugar, butter and salt; cook and stir
until butter
melts. Remove from the heat. Whisk eggs and vanilla in a small
bowl. Stir a
small amount of the hot milk mixture into the egg mixture;
return all to the
pan, stirring constantly. Pour over bread and raisins.
Place dish in a larger baking pan. Fill larger pan with hot
water to a depth
of 1-in. Bake, uncovered, at 350° for 50-60 minutes or until a
knife
inserted near the center comes out clean.
For sauce,
combine the sugar and cornstarch in a saucepan. Stir
in water
until smooth. Bring to a boil over medium heat; cook and stir
for 1-2
minutes, or until thickened. Remove from the heat. Stir in lemon
juice, peel
and butter until butter melts. Serve over warm or cold pudding.
Refrigerate
any leftovers.
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